Saffron Risotto

Directions

1. 1
   Brick stock to a low simmer in a medium pot.
2. 2
   Heat the oil in a saucepan over medium heat for 1 minute.
3. 3
   Cook onion til translucent (~3 min).
4. 4
   Add rice and a pinch of salt.
5. 5
   Saute until rice is translucent (~2 min).
6. 6
   Add wine and saffron, and bring to a simmer, while stirring, until most of the wine is absorbed.
7. 7
   Add 2 ladles of stock to the rice; simmer, stirring, until stock is mostly absorbed.
8. 8
   Continue adding stock, allowing rice to absorb it before adding the next ladelful.
9. 9
   Cook until rice is al dente and mixture is a little loose.
10. 10
    Stir in butter.
11. 11
    Turn off heat.
12. 12
    Stir in grated cheese.
13. 13
    Cover, let sit for 2 minutes.
14. 14
    Divide among 4 bowls.
15. 15
    Garnish with cheese shavings, if you'd like.